Cook cauliflower and peas and carrots as per package. Drain in colander and rinse with cold water to stop cooking process. Place colander with vegetables over bowl; refrigerate at least 30 minutes.
In a small bowl, make teh dressing by combining the next seven ingredients; set aside.
Remove vegetables from refrigerator, and pat dry with paper towels; discard any liquide in bowl. chop large florets into 3/4 inch chunks. return to bowl with the other vegetables, and add the celery and onions.
Coat with the dressing. Cover and refrigerate until well-chilled before servings.
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 158 (79%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 18.4mg||6 %|
|Sodium 459.3mg||16 %|
|Potassium 137.8mg||4 %|
|Total Carbohydrate 9.8g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 8.1g|
|Protein 1.8g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 201
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